Italian Beef & Walnut Meatballs with Tomato Sauce
White Balsamic Watermelon Radish Salad
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
These protein-packed meatballs are a paleo dream! Chopped walnuts add rich texture to ground beef for a well rounded combo. They brown up beautifully and finish simmering to tenderness bathed in a bright sauce of crushed tomatoes and olive-flecked seasonings. Meet those bold flavours with a salad featuring crisp and colourful watermelon radish dressed in white balsamic.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Watermelon radish
- 400ml Tomatoes (canned)
- 15ml White balsamic vinegar
- 25g Chopped walnuts
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites, Walnuts
You will need:
Peeler
Oil
Salt & pepper (S&P)
Large pan
Total Fat
44 g
Saturated Fat
11 g
Sodium
990 mg
Total Carb
29 g
Sugars
15 g
Protein
43 g
Fibre
9 g
Preparation
Start the meatballs
In a large bowl, combine the beef, ½ the walnuts, ½ the spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 4 to 6 min., until partially cooked and beginning to brown. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the meatballs
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the canned tomatoes, ¼ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and return the meatballs. Cook, scraping up any browned bits, 7 to 9 min., until the meatballs* are cooked through and the sauce has thickened.
Make the salad
Meanwhile, peel and quarter the watermelon radish; thinly slice. In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens, watermelon radish and remaining walnuts; toss well.
Plate your dish
Divide the meatballs and sauce between your plates. Serve the salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
